Apple Strudel e

INGREDIENTS to serve 12 people 
2 tablespoons sugar 
300 g Farina 00 (Wheat Flour called 00) 
40 g unsalted butter 
2 medium eggs, beaten 
185 ml milk 
1 pinch of salt 

FILLING 
10 golden delicious apples, peeled, quartered, and thinly sliced 
100 g apricot or peach jam 
 100 g sugar mixed with 2-3 teaspoons of cinnamonground 
50 g walnut, coarsely chopped 
 100 g "uvetta sultanina" raisins 
 30 g pinenuts 
icing sugar (and whipped cream) 

DIRECTIONS
To make the strudel pastry, place the milk, butter, and sugar in a saucepan and gently heat until the sugar dissolves, and the butter melts (reserve a little of milk mixture to brush the strudels). 
Place the flour in a surface, make a well in the centre and add the eggs, most of the milk mixture, and a pinch of salt. Stir until the mixture forms a ball, and knead until smooth and elastic. Cover with plastic wrap and refrigerate for 1/2 hour. 
Preheat the oven to 180°C. 
Divide the dough into 3 pieces. Roll out the first piece on the floured surface to an oval shape (approximately 2-3 mm thick). Spread the pastry with a third of the jam, going thinly to the edges. Spread a third of the apples over the pastry leaving a 3 cm edge free. Sprinkle with a third of the sugar (mixed with cinnamon), a third of the pinenuts, walnuts and raisins. 
Fold the edges of the pastry over the filling to create a large cigar, and roll the strudel up from one of the long sides of the oval. 
Pick up the strudel with a couple of spatulas and lay on a baking tray, covered with parchment paper. Follow the same process to make the next 2 strudels.
Brush the strudels with the milk mixture. Bake them in the oven for 45-50 minutes, until the strudels are golden. 
Cut the strudel into 4 cm slices, and before serving sprinkle with icing sugar (and serve with whipped cream, if desired).

Apple Strudel